Napoletano Basil

Basil

60d to harvest

Fragrant as a sunlit piazza, Napoletano Basil unfurls with richly aromatic leaves that feel velvety to the touch and hold their lush, deep-green color through harvest. The flavor is bright and distinctly Italian—sweet, herbaceous, and unmistakably basil-forward—ideal for fresh bouquets of flavor and for making fragrant sauces, pesto-style blends, and aromatic finishing oils. Vigorous and dependable at about 60 days, it’s a standout for gardeners who want a steady supply of tender, high-scent leaves all season long.

Crop Dates

Milestone	Date
Start Indoors	Apr 3rd
Last Frost	May 15th
Transplant / Sow Outdoors	Jun 26th
Harvest Begins	Aug 25th
Harvest Ends	Aug 25th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Recommended Companions

Dwarf Lemon Ice Tomato

Frequently Asked Questions

What pest or disease problem is most common on Ocimum basilicum (basil) and how do I treat it at home?

A frequent issue on Ocimum basilicum is downy mildew, which shows as yellow patches on the upper leaf surface and a gray-purple fuzzy growth on the underside. Remove and discard infected leaves immediately, improve airflow (thin plants and avoid crowding), and water only the soil—don’t splash leaves. If mildew keeps spreading, switch to a labeled organic fungicide and follow the label schedule closely.

How can I tell when Napoletano basil is ready to harvest?

Harvest Ocimum basilicum when plants are about 8–12 inches (20–30 cm) tall and have multiple sets of mature leaf pairs, usually around 50–60 days from sowing. Take cuttings just above a leaf pair (pinch the stem back), which encourages branching and more leaf production. Start with light harvesting once flowering begins to form; if buds open, flavor often declines, so harvest frequently to prevent full flowering.